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recipe | vanilla sprinkle cake

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As a parent, you typically have two moods which directly impact the way you view your kids. First one, you’re pretty free, you feel like you could cuddle or play with your kid: in this case, they’re super cute. Second one, you’re really busy doing whatever it is you’re doing: here, they’re a pain in the ass. That pretty much sums up my relationship with both my kids for the better part of 7 years now.

What does evolve, however, is that gradually they do become less of a pain in the ass and a whole new category emerges: helpful. I know, it seems like a pipe dream for parents of infants but believe me, I’ve been there, I didn’t believe it but it does happens – not all the time, mind you. It’s pretty infrequent, but like the the tiny bulbs we see speckled across trees and plants in spring, we know it’s going to grow into something beautiful.

Case in point. Sofi has always wanted to help – something which I’ve always encouraged, despite it actually doubling my workload for many years. I mean, have you seen a toddler fold laundry? Have you aged 10 years waiting for them to hang laundry?? Yep. She’s also always loved to help me bake and until recently, the word that came to mind was… nuisance. (sorry my babe, you may read this one day. love you loads, mama)

But! We’ve turned a big corner this year and she now bakes for real! I do the measuring but the kid pours, stirs, mixes and mostly, licks the spoon (and bowl) like a goddamn champion. I can literally say “Sofi baked this!” and not be one of those mums who’s like “my kid did this all on their own” (fineprint: 0.05% of the time) – don’t worry, I’ve also been that mum.

Being at home during COVID, we’ve baked a bunch of stuff but this cake here is one of the BEST. Based on the Hummingbird Princess Cake recipe (basically, vanilla sponge with layers of frosting), we added a good helping of sprinkles and voila! Sofi’s three-tiered (I admit, I cut the tiers) vanilla sprinkle cake. So yum.

Vanilla Sprinkle Cake
180 grams plain flour
180 grams castor sugar
2 tsp baking powder
60 grams unsalted butter at room temperature
180ml whole milk
2 eggs
1/2 tsp vanilla essence
Lots of sprinkles
 
For the vanilla frosting:
500 grams icing sugar
160 grams unsalted butter at room temperature
50ml whole milk
1/2 tsp vanilla essence
 
1. Preheat oven to 170°C/340°F (fan forced).
2. Beat together flour, sugar, baking powder and butter on a low speed until the ingredients are mixed in a sandy texture.
3. Gradually pour in half the milk and beat until incorporated.
4. In a separate bowl, whisk together eggs, vanilla extract and the rest of the milk briefly and then pour into the flour mixture.
5. Continue mixing for a couple of minutes until the mixture is smooth, then add in sprinkles and stir through. Pour into an 8-inch round baking tin.
6. Bake in pre-heated oven for about 35 minutes. The cake is done when light golden brown on top and a skewer comes out clean.
7. Leave to cool slightly before removing from cake tin to completely cool on a wire rack. Once cool, slice into three layers.
8. To make the frosting, beat the icing sugar and butter together on low speed until combined.
9. Combine the milk and vanilla extract in a separate bowl and add to the butter mixture slowly. Once all the milk has been added, turn the mixer up to high speed and continue beating until the frosting is light and fluffy (at least 5 minutes). The longer the frosting is beaten, the fluffier and lighter it becomes.
10. Place the bottom cake layer on a plate or cake stand. Cover it with a thin layer of frosting, then add the second layer on top. Cover with frosting and add third layer. Cover the entire cake with the remaining frosting and decorate with sprinkles as desired.
Serves 12.

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